Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓
Salmon Croquettes
Ingredients
Directions
Prepare
Preheat the oil for frying.
In a bowl, mix the salmon, eggs, butter, bread crumbs, baking powder, cream, cayenne pepper, and salt until well combined.
Shape the mixture into pear shapes.
Coat and fry
Roll each croquette in egg, then in bread crumbs.
Fry in hot oil until light brown.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Butter + breadtop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Butter + creamtop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Egg + breadtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Salmon + creamtop 14% of all pairsSmell alikelowCooked together1,401 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
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Salmon + buttertop 16% of all pairsSmell alikemoderateCooked together4,481 recipes
Shared aroma: 2,6-nonadienal (cucumber, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Salmon
- Provides the main body and flavour of the croquettes.
- Eggs
- Bind the mixture together and form the egg coating that helps crumbs stick.
- Bread crumbs
- Add bulk and form a crisp, golden outer crust when fried.
- Butter
- Adds fat and richness, contributing moisture and flavour to the mixture.
- Baking powder
- Releases gas that lightens the mixture so it is less dense inside.
- Cream
- Adds moisture and richness, keeping the inside tender.
The step that matters
Frying in hot oil. Oil that is hot enough sets the coating quickly and browns it, while the inside cooks through. Oil that is too cool lets the croquettes soak up grease and fall apart.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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